A very economical dish. Teenagers love this one.
Feeds 4.
Time taken
-preparation 3 minutes
-marinating 10 minutes (or more if you have the time)
-cooking 30 minutes
Total cost € 11.40 (€2.85 a head)
Ingredients
4 chicken breasts
4 tbsp oil
2 tsp cajun spice mix
1 cucumber
Iceberg lettuce
Natural yoghurt or sour cream
4 wraps or pitta bread (I love the "east west" lebanese style flatbread wraps now sold in Supervalu)
Method
Place the chicken pieces, oil and cajun spices into a bowl. Mix well and leave for at least 10 minutes.
Preheat the oven to 180c
Brown the chicken on both sides in a pan.
Transfer chicken to oven for 20 minutes.
Meanwhile slice the cucumber and lettuce.
When the chicken is ready cut into slices.
Place cucumber and lettuce on wraps, top with the chicken and serve with the yoghurt or sour cream.
Friday, 13 April 2012
Lamb Chops with Mint Sauce and Peas
Feeds 2
Time taken
-preparation 2 minutes
-cooking 10 minutes
Total cost € 10.80 (€5.40 a head)
Ingredients
2 tbsp oil
1 clove of garlic
4 lamb chops
100 ml white wine (or stock)
1 tbsp parsley
1 tbsp mint
225g frozen peas
1 loaf crusty bread
Method
Smash the garlic slightly (but still leaving clove intact)
Fry the lamb chops and garlic in the oil for approx. 3 minutes each side (they will be slightly pink)
Chop the parsley and mint.
Remove the lamb from the pan and keep warm. Discard the garlic.
Add the wine to the pan and let bubble to reduce slightly.
Add parsley and mint to the pan.
Meanwhile cook the peas in boiling water for 3 minutes.
Serve the lamb chops with the mint sauce, peas and some crusty bread.
Hope you like this.
Time taken
-preparation 2 minutes
-cooking 10 minutes
Total cost € 10.80 (€5.40 a head)
Ingredients
2 tbsp oil
1 clove of garlic
4 lamb chops
100 ml white wine (or stock)
1 tbsp parsley
1 tbsp mint
225g frozen peas
1 loaf crusty bread
Method
Smash the garlic slightly (but still leaving clove intact)
Fry the lamb chops and garlic in the oil for approx. 3 minutes each side (they will be slightly pink)
Chop the parsley and mint.
Remove the lamb from the pan and keep warm. Discard the garlic.
Add the wine to the pan and let bubble to reduce slightly.
Add parsley and mint to the pan.
Meanwhile cook the peas in boiling water for 3 minutes.
Serve the lamb chops with the mint sauce, peas and some crusty bread.
Hope you like this.
Wednesday, 4 April 2012
Chicken Stuffed with Spinach & Cheese
This is a really simple dish that looks like it took much longer than it actually does.
This feeds 4. If you have hungry teenagers you may need more than 1 chicken breast per person.
Time taken:
-preparation 10 minutes
-cooking 20 minutes
Total cost € 14.00 (€3.50 a head)
4 skinless chicken breasts
1 pack of pancetta (12 slices) or you can use streaky rashers
1 bag baby spinach leaves (use about a handful for the chicken)
1 ball mozzarella cut into small pieces (not buffalo) or you can use cream cheese
1 tbsp grated parmesan
1 small bag baby potaooes
Preheat oven to 180C
Boil the kettle.
Get all the ingredients for the chicken ready.
Slice the chicken breasts horizontally about 3/4 across and open out.
Roughly mix a handful of spinach, the mozzarella and the grated parmesan together.
Divide the spinach mixture between the chicken breasts.
Fold the chicken breasts back to enclose the spinach etc.
Wrap each chicken breast in approx. 3 slices of pancetta.
Place chicken breasts on a baking tray and place in oven for 20 minutes.
While the chicken is in the oven cook the baby potatoes.
When the chicken is ready (when the meat is white with no pink remaining) serve with the remaining baby spinach leaves and the baby potatoes.
If you prefer to cook the baby spinach leaves simply place them in a colander over the sink and pour over some boiling water. The leaves will wilt almost immediately.
Enjoy!
This feeds 4. If you have hungry teenagers you may need more than 1 chicken breast per person.
Time taken:
-preparation 10 minutes
-cooking 20 minutes
Total cost € 14.00 (€3.50 a head)
4 skinless chicken breasts
1 pack of pancetta (12 slices) or you can use streaky rashers
1 bag baby spinach leaves (use about a handful for the chicken)
1 ball mozzarella cut into small pieces (not buffalo) or you can use cream cheese
1 tbsp grated parmesan
1 small bag baby potaooes
Preheat oven to 180C
Boil the kettle.
Get all the ingredients for the chicken ready.
Slice the chicken breasts horizontally about 3/4 across and open out.
Roughly mix a handful of spinach, the mozzarella and the grated parmesan together.
Divide the spinach mixture between the chicken breasts.
Fold the chicken breasts back to enclose the spinach etc.
Wrap each chicken breast in approx. 3 slices of pancetta.
Place chicken breasts on a baking tray and place in oven for 20 minutes.
While the chicken is in the oven cook the baby potatoes.
When the chicken is ready (when the meat is white with no pink remaining) serve with the remaining baby spinach leaves and the baby potatoes.
If you prefer to cook the baby spinach leaves simply place them in a colander over the sink and pour over some boiling water. The leaves will wilt almost immediately.
Enjoy!
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